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PRUNE AND RAISIN PIE

(Pies And Pastry) - (The International Jewish Cook Book)







Use one-half pound of prunes, cooked until soft enough to remove the
stones. Mash with a fork and add the juice in which they have been
cooked; one-half cup of raisins, cooked in a little water for a few
minutes until soft; add to the prune mixture with one-half cup of sugar;
a little ground clove or lemon juice improves the flavor. Bake with two
crusts.











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